Ingredients
1.0kg fresh green king prawns
180ml Moroccan Spice, Honey & Dijon Vinaigrette
100ml Extra Virgin Olive Oil
to season sea salt
to serve baby herbs (optional)
to serve lemon
1.0kg fresh green king prawns
180ml Moroccan Spice, Honey & Dijon Vinaigrette
100ml Extra Virgin Olive Oil
to season sea salt
to serve baby herbs (optional)
to serve lemon
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Methods
1
Preheat a BBQ griddle on a high heat.
2
To prepare the prawns, peel away the shell from the body of each prawn, leaving the head and tail intact. Make a small incision along the back of the prawn, cutting approximately half way through the flesh, then remove the intestinal track and discard.
3
Place the prawns onto a large tray or mixing bowl. Pour over 100ml of the Moroccan Spice, Honey & Dijon Vinaigrette, 60ml of the Extra Virgin Olive Oil and season with sea salt. Mix together well and set aside.
4
To cook the prawns, place onto the preheated BBQ griddle and cook for 2 minutes on each side.
5
Remove from the heat and evenly divide the prawns between 4 serving plates or place onto 1 platter.
6
Drizzle over the remaining Moroccan Spice, Honey & Dijon Vinaigrette and Extra Virgin Olive Oil. Serve with baby herbs (optional) and lemon cheeks.
Tip: These prawns go well when served with grilled baby cos, cous cous salad or bitter leafy greens . They are also great served as a canapé.
1
Preheat a BBQ griddle on a high heat.
2
To prepare the prawns, peel away the shell from the body of each prawn, leaving the head and tail intact. Make a small incision along the back of the prawn, cutting approximately half way through the flesh, then remove the intestinal track and discard.
3
Place the prawns onto a large tray or mixing bowl. Pour over 100ml of the Moroccan Spice, Honey & Dijon Vinaigrette, 60ml of the Extra Virgin Olive Oil and season with sea salt. Mix together well and set aside.
4
To cook the prawns, place onto the preheated BBQ griddle and cook for 2 minutes on each side.
5
Remove from the heat and evenly divide the prawns between 4 serving plates or place onto 1 platter.
6
Drizzle over the remaining Moroccan Spice, Honey & Dijon Vinaigrette and Extra Virgin Olive Oil. Serve with baby herbs (optional) and lemon cheeks.
Tip: These prawns go well when served with grilled baby cos, cous cous salad or bitter leafy greens . They are also great served as a canapé.
